Ingredients

Method

In skillet, heat margarine or butter over medium-high heat; cook onions for 2 to 3 minutes or until softened.

In bowl and using potato masher, mash salmon; mix in onions, milk, vinegar, bread, eggs and pepper. Spread in greased 8- or 9-inch (20 or 23 cm) pie-plate; bake at 350°F (180°C) for 25 to 30 minutes or until set.

Chewy Quinoa Bars

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These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!

Method

In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.

Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.

Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)